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Topic: Wyeast 1728 Scottish Ale Yeast (Read 5997 times)

I am fermenting a holiday-type beer with Wyeast 1728 Scottish Ale yeast. I pitched the yeast on December 4th, so I was waiting until this Sunday to check the gravity. However, I was expecting to get a huge, thick krausen given I pitched 3 packets since I didn't make a starter. All were dated 31 October, so there shouldn't be an issue with it viability... I would think. Has anyone else noticed this yeast doesn't make a bigger layer of krausen?

wildknight

I used it with a scottish 80 and the karusen was a good 3-4" thick. I used that yeast cake on a wee heavy and the krausen blew through 1.25 gallons of headspace (and the airlock of course). I had to use a blow off tube for at least 2 days. You should be seeing a nice krausen.

I just made a Scotch ale about 4 days ago with OG=1.088. Fermentation temperature is about 60 F. I pitched a 20-oz starter in 3 gallons, and fermentation started up within 12 hours, then it had a huge krausen for about 2 days, and now it's already fallen back in. Time to check the gravity -- this might be a really fast yeast, I'm not sure. Sure seems like it. Is it possible that it's already finished fermentation for you when you weren't looking? Check the gravity, that's the only way to know for sure.

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Dave

"This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption. Let us give praise to our Maker, and glory to His bounty, by learning about... BEER!" - Friar Tuck (Robin Hood - Prince of Thieves)

I used it with a scottish 80 and the karusen was a good 3-4" thick. I used that yeast cake on a wee heavy and the krausen blew through 1.25 gallons of headspace (and the airlock of course). I had to use a blow off tube for at least 2 days. You should be seeing a nice krausen.

+1. I use WY1728 frequently and always see anything from a 3-4" thick krausen to a blowout (when making a wee heavy). I usually make a 2-4L starter, so your 3 packets should have done something. Is there any evidence of a krausen on the carboy?

I just made a Scotch ale about 4 days ago with OG=1.088. Fermentation temperature is about 60 F. I pitched a 20-oz starter in 3 gallons, and fermentation started up within 12 hours, then it had a huge krausen for about 2 days, and now it's already fallen back in. Time to check the gravity -- this might be a really fast yeast, I'm not sure. Sure seems like it. Is it possible that it's already finished fermentation for you when you weren't looking? Check the gravity, that's the only way to know for sure.

I haven't experienced overly quick fermentations with this yeast. They usually start fast, but go for a few days. I ferment this yeast at 60-62F, so a warmer fermentation probably would go faster. As Dave suggests, check your FG.

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Robert H.

There's a fine line between fishing and just standing on the shore like an idiot. - Steven Wright

I have some krausen... just not thick. I think she's fermenting, but just concerned because I'm not seeing crazy thick krausen on the top like I'm used to seeing after about 24 hours after pitching. I'm guess I'll check the gravity tonight when I get back from work to see how she's going. I usually like to wait seven days, but in this case I'll check early. Thanks for all the input.

Did a gravity check... pitched yeast Sunday and OG was 1.082 (I said 1.084 earlier... not a big difference) . It's now down to 1.030. I was pleasantly surprised. Guess it goes to show that you don't need a big, thick head of krausen for proper fermentation to occur.

Personally I would be happy to see a less vigorous, more evenly paced ferment in a big brew. I'm doing a Scottish 70/- with Whitelabs Scottish yeast and it doesn't seem to have a big krausen, and the stuff drops like a rock when its done. I'm fermenting in a somewhat cool place, that probably explains the flocculation.

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LennieHannibal, MO

wildknight

Just repitched some WLP028 into a scottish 80. After 36 hours @ 64 F, I have slightly over 3" of krausen. This stuff really rips. Interestingly though, I do not find it to be very flocculant. In the starter, it never forms visible clumps of cells and in the carboy, it takes a good 2 weeks of cold crashing to get all of the cells out of suspension. This stuff acts more like an alt or lager strain, IMO.